Simple, yet special, recipes for the home chef.

Jerk Chicken Rangoons

Jerk Chicken Rangoons w/ Mango Sour Cream - a sweet and spicy, crunchy party bite that's simple but impressive!

It’s been pretty well documented on this blog that I love spicy food. I use so much sriracha, it’s starting to feel cliche. I need to expand my spice horizons. So, when Nancy at Buncha Jerks contacted me to see if I wanted to try one of their jerk seasoning blends, I told her to send it right over.

Buncha Jerks uses only natural ingredients – no fillers. Since jerk seasoning is native to Jamaica, the ingredients in this seasoning are products native to the island as well, including Scotch Bonnet peppers. The folks at Buncha Jerks believe that “good food is seasoned well – the food you create is only as good as the seasoning you have,” and I must say that I agree whole-heartedly. There’s nothing worse than a dish that simply isn’t seasoned properly.

Jerk Chicken Rangoons w/ Mango Sour Cream - a sweet and spicy, crunchy party bite that's simple but impressive!

My inspiration for these chicken rangoons actually comes from my favorite restaurant in the whole world, The Grizzly Peak in Ann Arbor, Michigan. Jeff and I went on many of our first few dates there, and years later we had our rehearsal dinner the night before our wedding there. Now, we go there for my birthday every single year. They have these great spicy chicken quesadillas served with pineapple sour cream. I knew this jerk seasoning blend would be perfect to create my own unique take on this appetizer.

I started with cooked chicken, and made sure it was spicy by using both Buncha Jerks Medium Jamaican Jerk Seasoning and diced green chiles. I also threw a little bit of smoked gouda, green onion, and lime juice in there for some added flavor. Because I’ve been obsessed with wonton wrappers lately it was only natural to make some rangoons with this spicy chicken deliciousness. While the filled wontons were baking, I stirred up sour cream studded with chopped mango to quell the mouth-fire that was about to come my way. The resulting party appetizer is the perfect combination of spicy, smoky, creamy, sweet and crunchy. Who says you can’t mix Jamaican with Mexican with Asian? It’s your kitchen, so you can do whatever you want, as long as it’s seasoned properly!

Jerk Chicken Rangoons w/ Mango Sour Cream - a sweet and spicy, crunchy party bite that's simple but impressive!

Jerk Chicken Rangoons

Yield: Makes about 30 rangoons

Jerk Chicken Rangoons

Ingredients

  • 1 egg
  • 1 can (4 ounces) diced green chiles, drained
  • 2 cups cooked chicken breast meat, pulled (roast a few small breasts, or start with a rotisserie chicken)
  • 1 cup shredded smoked Gouda cheese
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Buncha Jerks Jamican Jerk Seasoning (Medium Blend)
  • 30 wonton wrappers (I used 4-1/2" square wrappers)
  • 1 cup sour cream
  • 1/2 mango, peeled and finely chopped

Instructions

  1. Preheat oven to 350 degrees F. In small bowl, whisk egg with 1 tablespoon water. In large bowl, stir together chiles, chicken cheese, onion, lime juice and jerk seasoning. Place a heaping tablespoon of chicken filling in the middle of one wonton wrapper. Brush two sides of wrapper with egg wash. Fold wonton wrapper diagonally, pressing to enclose seams. Fold bottom two corners of triangle in so wonton forms a small purse (see photo below for a visual on how I folded them). Repeat with remaining wonton wrappers. Place rangoons on parchment-lined sheet pans and brush with remaining egg wash.
  2. Bake rangoon for 23 to 25 minutes or until golden brown and crispy.
  3. Meanwhile, stir together sour cream and mango. Serve rangoons immediately, with sour cream.
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Jerk Chicken Rangoons w/ Mango Sour Cream - a sweet and spicy, crunchy party bite that's simple but impressive!

This post was written by me on behalf of Buncha Jerks, in exchange for a sponsorship ad on the sidebar of this blog. I also received product samples for the purpose of review. Sponsorships help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing. All opinions are 100% my own.

 

16 Responses to “Jerk Chicken Rangoons”

  1. Jane's Adventures in Dinner — July 12, 2013 at 11:37 am

    Yes please! I’ve a rather scary allergy to shellfish so a different kind of rangoon…yayay!

    Reply

    • Lori | Foxes Love Lemons replied: — July 12th, 2013 @ 9:32 pm

      To be honest, I don’t even know what qualifies as a “Rangoon.” Haha. I know they usually have crab, but whatever, these are chicken! :)

  2. Jane's Adventures in Dinner — July 12, 2013 at 4:37 pm

    Yes please! I’ve a rather scary allergy to shellfish so a different kind of rangoon…yayay!

    Reply

  3. Lori @ Foxes Love Lemons — July 13, 2013 at 2:32 am

    To be honest, I don’t even know what qualifies as a “Rangoon.” Haha. I know they usually have crab, but whatever, these are chicken! :)

    Reply

  4. artie711 — July 13, 2013 at 4:59 pm

    Do you know if you can assemble these a day ahead, refrigerate, and then bake the next day?

    Reply

    • Lori | Foxes Love Lemons replied: — July 13th, 2013 @ 6:06 pm

      Hi Artie! I haven’t tried it, but I think it would be OK. Just make sure the filling mixture is as dry as possible (drain the green chiles REALLY well), so there’s no extra moisture that would make the wontons soggy. Also, I would brush the rangoons with the egg wash just before you bake, not the day before. You’ll need some egg wash while you’re assembling, but just save the final egg wash for just before baking. Hope that helps!

      • artie711 replied: — July 14th, 2013 @ 10:55 pm

        Thanks so much. Makes sense to make dry. Can’t wait to try this.

  5. artie711 — July 13, 2013 at 9:59 pm

    Do you know if you can assemble these a day ahead, refrigerate, and then bake the next day?

    Reply

  6. Lori @ Foxes Love Lemons — July 13, 2013 at 11:06 pm

    Hi Artie! I haven’t tried it, but I think it would be OK. Just make sure the filling mixture is as dry as possible (drain the green chiles REALLY well), so there’s no extra moisture that would make the wontons soggy. Also, I would brush the rangoons with the egg wash just before you bake, not the day before. You’ll need some egg wash while you’re assembling, but just save the final egg wash for just before baking). Hope that helps!

    Reply

  7. artie711 — July 15, 2013 at 3:55 am

    Thanks so much. Makes sense to make dry. Can’t wait to try this.

    Reply

  8. Lori @ Foxes Love Lemons — July 15, 2013 at 1:35 pm

    You’re welcome! I hope you enjoy them!

    Reply

  9. TheWaytoHisHeart — July 17, 2013 at 10:01 am

    I love rangoons and can’t believe I haven’t tried this before! Thank you for the inspiration. I’ll be trying these soon!

    Reply

  10. TheWaytoHisHeart — July 17, 2013 at 3:01 pm

    I love rangoons and can’t believe I haven’t tried this before! Thank you for the inspiration. I’ll be trying these soon!

    Reply

  11. Lori @ Foxes Love Lemons — July 18, 2013 at 12:55 pm

    Thanks so much, I hope you enjoy them!!

    Reply

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